Rasberry Triffle
INGREDIENTS
1 container (22 oz ) Rice Pudding
1 jar (12 oz.) raspberry or strawberry sundae topping
1 cup finely crumbled pecan shortbread cookies
2 tblsp butter or margarine
Whipped cream (optional)
Medium glass dessert bowl
PREHEAT oven to 325° F.
MELT butter or margarine. Mix in cookie crumbs and spread on baking sheet. Bake at 325° F for 10 minutes until lightly browned. Cool
thoroughly.
DIVIDE pudding into 3 equal portions, preserves and cookie mixture in half. Spoon first portions of pudding, preserves and cookie mixture into serving bowl to form three layers. Repeat to form second layers of each ingredient. Follow with final portion of pudding. Top with whipped cream if desired.
Makes 4-6 servings.